American life is full of references to cherries, from George Washington chopping down a tree of them (Why did he do that?) to the popular song "Life Is Just a Bowl of Cherries" sung by Ethel Merman in 1931. But the actual fruit itself, beloved by most, is a sweet, juicy reminder of the changing season.

Here in California, our local cherry season lasts just a bit longer, while the Pacific Northwest and Midwestern harvests are still weeks away, guaranteeing that the cherished cherry will be in good supply until the end of July.

Pitting Cherries

Many varieties of cherries are on the market these days. Some of my favorites are the sweet Brooks variety, the meaty Bing, the orange-red Queen Anne and the pink and yellow Rainier. Generally, the lighter-colored varieties are more fragile and need to be used up quickly.

Virtually any recipe using cherries begins with pitting them. The easiest way is with a pitter hand tool, which also works nicely on olives.

Sweet Cherry Sauce

Cherries lend themselves quite well to both savory and sweet sauces. For a dessert sauce:

Directions:
Brown tenderloin in olive oil in an oven-proof skillet until golden on all sides. Put the skillet in a 350 F oven until pork is done to your liking, (165 F internal temperature), about 20 to 25 minutes, depending on thickness. Pull the skillet out, move the tenderloin to a plate and tent with foil.

Over medium-high heat, brown chopped onion in the pan juices then deglaze with balsamic vinegar. Cook down until liquid is reduced by half. Add cherries and sauté until they are tender and release their juice, about 7 minutes.

Finish the sauce with 1 heaping tablespoon of crème fraiche. Slice the pork and fan out on plates, then top with the sauce.

Tips: The sauce is also delicious with roast or grilled duck, chicken or turkey.

Directions:
Mix cherries with 3 cups of blueberries, butter and fresh lemon juice in a saucepan. Cook over medium heat until the blueberries release their juice and the cherries become slightly soft, about 5 minutes.

Directions:
Muddle cherries and mint with sugar in a little water in the bottom of a highball glass, then fill the glass with crushed ice and pour in bourbon. Give it a stir, garnish with a mint sprig and gallop away.

Directions:
Combine mint leaves, rum, agave syrup, lime juice, cherries and ice cubes in a blender jar. Blend on high speed until the mixture is slushy. Pour into glasses and garnish with 1 fresh cherry and a mint sprig.

How to Buy & Store Cherries

If you can get cherries at your local farmers market, then taste your way through the vendors to find your favorite varieties. At grocery stores, try to taste before buying, if possible, to make sure cherries are sweet and ripe. Look for ones that are plump without wrinkles or mold and are firm to the touch.

Store cherries in the refrigerator for longer shelf life and wash just before using.

Given the fleeting nature of cherry season and the fruit's amazing versatility, life can just be a bowl of cherries, at least until the end of July.

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Over 1 million couples turn to Hitched for expert marital advice every year. Sign up now for our newsletter & get exclusive weekly content that will entertain, educate and inspire your marriage.